Linguine with Sicilian Pesto

This is my new favorite pesto recipe! It has a wonderful blend of flavors - I love the tomato in it. It is an America's Test Kitchen recipe (so you know it's good!) and it's super fast and easy to pull together. The pesto would taste absolutely wonderful on any type of pasta.

Linguine with Sicilian Pesto

1 lb linguine or other pasta
1 tablespoon salt
1/4 cup slivered almonds
12 - 14 oz cherry tomatoes (about 2 1/2 cups)
1/2 cup packed fresh basil leaves
1 teaspoon minced garlic
1/2 teaspoon vinegar (red wine vinegar or white vinegar)
1 teaspoon salt
pinch red pepper flakes
1/3 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/2 cup reserved pasta cooking water (you won't use all of it)

Toast almonds in a skillet over medium heat for about 3 minutes or until golden brown and fragrant. Cool almonds to room temperature.

Bring 4 quarts of water to a boil. Add pasta and 1 tablespoon salt and cook until al dente. Reserve 1/2 cup of the cooking water; drain pasta and transfer back to cooking pot.

In a food processor blend almonds, cherry tomatoes, basil leaves, garlic, vinegar, salt, and red pepper flakes until smooth, about 1 minute. With machine running, slowly drizzle in the olive oil.

Add pesto and 1/2 cup Parmesan to cooked pasta, adjusting consistency with reserved pasta cooking water (add just a little pasta water at a time) so that pesto coats pasta. Serve immediately with more Parmesan on individual servings.